Friday, 4 March 2011

Poiscamole

I've made this delicious dip several times now. It's always tasty, and always slightly different. I've made it with thawed frozen peas, or cooked peas, which changes the texture and consistency of the final result somewhat. Uncooked peas give a slightly drier result.

Can easily be made the day before you need it. Keeps well in the fridge for a couple of days.

Notes
The original inspiration is here. I'm very excited because I managed to find a packet of the Dr Karg Seeded Spelt that Clotilde has with her Peacamole on a recent trip to Sydney. I'll have to make another batch soon. She calls hers Peacamole, but I prefer the name Poiscamole.

The first few times I made it I just used it in fairly traditional ways, as a dip with crackers or crudites. Which was delicious of course. Last time I tried a few new uses as well. Instead of pesto, on pasta for a simple dinner.

I thought you'd like the sound of it Hannah! It's absolutely yummy. And I'm sure you could vary it endlessly too. There's not all that many high GI vegies- potatoes and other starchy things mainly. Pumpkin is confusing and seems to be on a variety by variety basis. And some of the less common things like yams are higher GI too. Kumara is medium GI.

GI means Glycaemic Index, which is a measure of how quickly or slowly foods release energy (ie sugar) into the blood stream. Low GI foods release sugar most slowly, and have a range of health benefits. I'm trying to prove that they can be good for you - and totally delicious too.

Welcome

I'm trying to eat better. Let's face it, it's something we can all try to do. The low GI diet makes a lot of sense to me. So here I will record my musings, and show off some old favourites, and new delicacies and recipes that I find.